Jamaican Curried Cabbage Recipe Recipe For Stuffed

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JAMAICAN CABBAGE



Jamaican Cabbage image

Great Jamaican-style cabbage. Great with jerk chicken or pork.

Provided by NewBerry

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 11

1 head cabbage
2 tablespoons olive oil, or as needed
1 small onion, thinly sliced
½ chopped green bell pepper
1 green onion, sliced
2 sprigs fresh thyme
1 whole Scotch bonnet chile pepper
1 teaspoon salt
1 cup shredded carrots
¼ cup white vinegar
2 tablespoons white sugar

Steps:

  • Peel tough outer leaves from cabbage, core the head, and shred cabbage.
  • Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
  • Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g

CURRY CABBAGE



Curry Cabbage image

This quick and easy Curry Cabbage will be a sure hit! It is not only healthy but astonishingly full of flavor and easy to prepare.

Provided by Michelle Blackwood, RN

Categories     Entrée

Time 30m

Number Of Ingredients 13

2 pounds green cabbage washed
2 tablespoons coconut oil or 1/4 cup water or vegetable broth
1/2 cup onion chopped
2 cloves garlic minced
1 green onion chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon dried thyme leaves or 2 sprigs fresh thyme
1/2 teaspoon cumin
1 carrot chopped
1-14 ounce can coconut milk
1/2 cup water
1 teaspoon sea salt or to taste

Steps:

  • Slice cabbage in 1 inch thick strips, set aside in a bowl.
  • Heat oil in a large saucepan on medium high heat.
  • Saute the onion until soft, about 2 minutes. Stir in the garlic, green onion and cook until fragrant, about one minute.
  • Stir in the coriander, turmeric, cumin, or 1 tablespoon of your favorite curry powder and thyme.
  • Add the coconut milk, water, cabbage, carrot, salt, and stir to coat the vegetables.
  • Bring curry cabbage to a boil, reduce heat to simmer until cabbage is tender, fully cooked and the sauce has reached your desired thickness, about 20 minutes.
  • It is delicious served with rice, potato or roti.

Nutrition Facts : Calories 171, Carbohydrate 12, Fat 13, Protein 3

JAMAICAN CABBAGE RECIPE



Jamaican Cabbage Recipe image

This Jamaican Steamed Cabbage is a flavorful dish that can be paired with most anything.

Provided by Bintu Hardy

Categories     Dinner     Lunch     Side Dish

Number Of Ingredients 10

1 tbsp coconut oil
1 small onion (peeled and finely chopped)
1/2 tsp garlic purée
1/2 cabbage (shredded)
1 bell pepper (sliced)
1 large carrot (julienned)
1/4 cup (60ml) vegetable broth
scotch bonnet (to taste (optional))
4 springs thyme
salt (to taste)

Steps:

  • Heat the coconut oil in a pot.
  • Add the onion and thyme, and cook for about 5-7 mins till soft.
  • Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
  • Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
  • Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.

Nutrition Facts : Calories 87 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 92 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Provided by camsmum

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 6

Number Of Ingredients 16

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

Steps:

  • Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  • Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
  • Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g

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